Author: "Singh, Narpinder" / Journal: Food chemistry / Subject: thermal properties and fruits (food) / Text Availability: Full Text

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Author:: Singh, Narpinder, et al. ; Kaur, Maninder; Sandhu, Kawaljit Singh; Guraya, Harmeet Singh; Show all 4 Authors
Source:: Food chemistry 2004 v.85 no.1 pp. 131
Subject:: Mangifera indica; cultivars; mangoes; physicochemical properties; plant morphology; fruits (food); thermal properties; rheological properties; starch granules; amylose; particle size; glass transition temperature; enthalpy; gelatinization; seeds; storage time; turbidity
Abstract:: ... The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 μm, respectively. The shape of starch granules varied from oval to ell ...
Handle:: 10113/47893
DOI:: 10.1016/j.foodchem.2003.06.013
: http://dx.doi.org/10.1016/j.foodchem.2003.06.013